Express
Katsu Glazed Pork Chop with Red Cabbage and Carrot Stir-Fry
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
“Tonkatsu” is a meat preparation in Japan, traditionally pork cutlets breaded in panko and deep-fried. But “tonkatsu” is also the sauce that goes with it, an Asian take on Worcestershire and that has many, many variations, as many great culinary sauces do. Here, we're using it to glaze the succulent pork, bringing out all the flavors and seasonings therein. Is this variation the best? Order it up and find out.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
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3 fl. oz. Tonkatsu Sauce
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3 oz. Edamame
- 3 oz. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 4 Green Onions
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½ oz. Honey Roasted Peanuts
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGDpLqE
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Calories520
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Carbohydrates33g
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Net Carbs27g
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Fat24g
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Protein45g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, follow same instructions as pork chops in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, follow same instructions as pork chops in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using NY strip steak, follow same instructions as pork chops in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Cook the Pork Chops
Pat pork chops dry, and season both sides with a pinch of salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Add tonkatsu sauce and flip chops until coated, 1-2 minutes.Remove from burner. Transfer pork to a plate and tent with foil. Rest, 3 minutes.While pork cooks, prepare ingredients and cook vegetables. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Crush peanuts in shipping bag.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Cook the Vegetables
Place another medium non-stick pan over medium heat.
Add 2 tsp. olive oil, carrots, edamame, cabbage, and seasoning blend (to taste) to hot pan. Stir occasionally until tender, 4-6 minutes.Stir in white portions of green onions, soy sauce, and 1 tsp. lime juice until combined. Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce and garnishing vegetables with green portions of green onions and peanuts. Squeeze lime wedges over dish to taste. Bon appétit!
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